Archive for July, 2008

Switchin’ up the layout of my blog and didn’t want to forget about this lovely lady,the Peach Blossom Martini, a favorite of mine that I sipped while celebrating my 31st birthday with my amazing brother, Justin, and his fabulous wife, Jenn.

If you are a bride (or groom)-to-be who wants to introduce their wedding party to one another over a few cocktails, check out the Fall/Winter 2008 issue of The Knot Magazine (yes, I’m an editor there). Courtesy of Slurp! Drinks and Light Fare, All Day, All Night, you’ll find classic sips, from the chic Bellini to the kitschy Singapore Sling. Here’s a preview:

While I don’t like my martinis with milk, a drink on the rocks is just fine. My all time favorite cocktail is a good white russian (skim milk, please, and Starbucks Coffee liqueur). So for my first Mixology Monday I chose to make Milk Punch — New Orleans’ requisite pre-noon sip. Inspired by a recipe found in Cocktail: The Drinks Bible for the 21st Century (Viking, 1998), I made my Milk Punch with vanilla rum and skim milk, of course. Disclaimer: Instead of bourbon, I also used Jack Daniel’s — it was all that was available in mini bottles at my corner liquor store, and it was too hot to walk to the other one to find Maker’s Mark. Despite this, I still think it turned out pretty good.Milk Punch2 oz. Jack Daniel’s2 oz. skim milk1 tsp. simple syrupSplash of Brinley Gold Vanilla RumNutmeg

Combine liquids in a shaker with ice. Strain into a highball glass over ice. Dust with nutmeg.

…that I’ve been to PDT. Even though PDT’s cover has been blown, it’s still super cool. While the cocktail world was in New Orleans this week, my friends and I got a reservation at one of New York’s most-talked-about speakeasy-style bars, and let me tell ya — it definitely lived up to the hype. Once we got in (yes, it was tough, even though we did have a reservation) we poured over the cocktail menu as various taxidermy gave us the evil eye. Here’s a look at what we sipped:

Bee’s Sip: A saketini of sorts made with chamomile-infused pisco, junmai sake, and honey liqueur.

Coda: A rum-based concoction made with two types of rum, lime juice, allspice dram, and egg whites (’cause if you’re gonna make the effort to go to a speakeasy, you have to order a cocktail with egg) — this was, by far, the best drink on the menu.

Other cocktails consumed: the Kin Kan (made with St. Germain), the Swiss Mist (mixed with absinthe), a Rhubarbita (you can figure that one out), and a caipirinha-style cocktail I can’t remember the name of…but it was still good.

This Wednesday, the country’s hottest chefs, authors, mixologists, bloggers, and more will descend upon the French Quarter for the annual Tales of the Cocktail, a four-day event in honor of the spirit — and spirits — of New Orleans. Why New Orleans? Well believe it or not, that is where the cocktail originated. Though I’ve never been, I can’t think of a better reason to visit. Unfortunately though, I’m unable to attend this year. But that doesn’t mean I won’t be celebrating this annual tradition. Instead, my friends and I will be hopping around New York City this Friday night, imbibing at classic cocktail establishments known for mixing up tasty old-school sips. Stay tuned for cocktails and happenings from the 1st Annual NYC Cocktail Bar Tour. In the meantime, check out the winner of 2007’s Tales of the Cocktail competition:

My new favorite spirit: St. Germain. This French liqueur made with elderflower picked from the Alps popped up my radar last fall, when I used its elegant pale blue and gold patterned ad campaign to inspire a Wedding Style story for The Knot (see above, and yes, I find inspiration for my day job in alcoholic beverages, go figure). Since then, St. Germain seems to be everywhere, including at-home liquor cabinets (mine included) and behind the bar all over NYC. Last night, at Barmarché in NoLiTa I sipped The Take Off: a martini made of Plymouth Gin, St. Germain, Luxardo maraschino liqueur (another up-and-coming spirit), lemon juice, grapefruit, and an orange twist. For a refreshing summer sipper, try mixing up this concoction at home, courtesy of the brothers von Tobel: